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Material :
- 1 Tbsp. sugar
- 1 cup warm water (temperature 105 degrees)
- 1 envelope active dry yeast
- 1 / 4 cup extra virgin olive oil
- 3 tbsp. oil for the bowl, and bread baking pan
- 1 tbsp. salt
- 4 cups all-purpose flour
- 1 Tbsp. sage
- 1 Tbsp. rosemary
- 1 tbsp. coarse salt
1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast over water and stir until dissolved.
2. Let stand in warm place until a thin layer of foam forms on the surface, about 5 minutes.
3. With a bowl using a heavy duty electric mixer, combine oil, salt, 3 cups flour and yeast mixture.
4. Beat at medium speed until dough is elastic.
5. Add 1 / 2 cup more of flour, beat until dough is stiff.
6. Transfer dough to a lightly dusted (with flour) cutting board. Knead until smooth and elastic.
7. Add remaining flour needed to make the dough is not sticky. Shape dough into a ball.
8. Place in oiled bowl and turn dough to coat completely. Cover bowl tightly with plastic wrap.
9. Let rise in a warm, draft-free until two-fold - 1 to 3 hours.
10. Gently punch down the dough on a board dusted roll.
11. Form a rectangle and place on cookie sheet.
12. Pat the dough evenly, cover and let rise for 30 minutes.
13. With your fingertips, make indentions about 1 inch apart across the surface. Brush dough with olive oil.
14. Then sprinkle with sage, rosemary and salt.
15. Bake until browned about 15 minutes.
Instructions :
Try variations: over the dough, add one or more of the following into the dough - 2 tablespoons minced or pressed garlic, 3 tablespoons drained and chopped sun dried tomatoes packed in olive oil, 2 tablespoons dried chile, 1 / 2 cup cheese grated parmesan or 1 / 2 cup pizza sauce or tomato sauce
